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Mixed Berries Sorbet with Vanilla Shortbread Cookies

June 7, 2011

When I called my mother yesterday I had a burning question to ask her. As soon as we started talking, I completely forgot. I was outside on the deck and heard a plane over my head. Felt a cool breeze through the pecan tree and just sat there. It took me back to our chalet in the Alps on a hot summer day. Gliders brushing the mountain sides, kids biking furiously to the pool. I got pensive. Mostly I had a smile on my face.

I got quiet for a little while and she asked if I was getting sad as we talked about summers, the cousins growing up, their travel plans, etc... I mumbled "I'm fine! I am testing the mixed berries sorbet I just made!" She asked if I could focus on the conversation to which I replied "no can't do. Do you still have your T-Fal sorbet maker?" I had remembered my, well at least to me, burning question.

Her turn to get quiet for a while "I have no idea. Why do you ask?". I knew I had piqued her curiosity. "No reason. Everytime I make sorbet I think about that darn sorbetiere and how much we'd crank it up in the summers. It was cool. It was special." It was special indeed. I'll always remember the day my mother brought that sorbet make home. Homemade sorbet anytime we wanted? As kids it was like Christmas in July!

See, in France, desserts eaten at home during the week are not buttery flaky pastries bought at the corner bakery on the way home from work. Those are for Sundays. No, desserts often consist of a dairy product and a fruit. I grew up on homemade yogurt and fruit for dessert. Ice creams and sorbets were not only specials, they were a once a year kind of thing. They spelled Summer.

It was a special thing indeed to have sorbet or ice cream or pastries back home. I do the exact same thing here. The weekends and dinner with friends are meant for special treats. And for good reasons. Time on slower motion is something to be celebrated (I'm always on even when I'm off. Can't help it). Time spent with friends is celebrated. The generosity of their sharing our table, their time and stories with us. I want to acknowledge that by making them something special.

Enter sorbets, ice cream, tarts, mousses, and all sorts of goodies I enjoy making. I enjoy seeing their shoulders drop and their pupils scintillate as they dig in the first bites. I enjoy that pause as the flavors wraps around their taste buds, the scents and aromas arousing their senses. I am at my happiest when I gather people I love and respect around food. I know that'd make my grandmother smile.

There were so many luscious berry baskets at the farmers market this past week that I got a lot of everything. Blueberries, blackberries (twice), strawberries (again), raspberries (always). Stone fruits and rhubarb also ended up in our basket but that's for another get together later this week. It's summer! The house is open to anyone with a good story and a smile.

This sorbet is my go-to recipe as I can change the fruit according to the season and always get the same delicious result. Tart and sweet flavors. You can really taste them all separately and together with every bite. Paired with a simple vanilla shortbread cookies and you have one of our favorite summer treats.

Now...I need to fly home and find that sorbetiere my mom bough when we were kids...!

Directions:In a medium saucepan set over medium high heat, place the berries and the rest of the ingredients and bring to a quick boil. Reduce the heat to low and simmer 10 minutes. Remove from the heat and let cool completely. Puree until smooth in a blender or food processor and then strain through a fine mesh chinois (strainer). Process in your ice cream machine according to the manufacturer's instructions.

Directions:In the bowl of stand mixer fitted with the paddle attachment, whip the butter and egg yolks together on medium speed until creamy looking. Split the vanilla bean in half and scrape the seeds with the back of a knife and add to the butter and sugar mixture. Mix for 10 seconds. Add the millet and sweet rice flour with the mixer still on low speed. If the mixture feels too crumbly add a little bit of milk to obtain a smooth but not too wet dough. Start with one tablespoon at a time.Gather the dough into a bowl and refrigerate for about 2 hours.When ready to bake, turn the oven to 350F and position a rack in the middle.Roll the dough in between 2 sheets of parchment paper and roll to about 1/4 to 1/8-inch thick. Cut cookies out in the dough and place them on a parchment lined baing sheet. Bake for 10-12 minutes or until golden.Serve with the sorbet.

Just this morning I woke up thinking berries are my most favorite fruit! Today I am making a berry crisp but tomorrow maybe it will be this sorbet. Your photos captured the essence of summer and I wish I could jump in and enjoy it!

Mmm, that sorbet sounds amazing. I have berries in the freezer, I might just try it with those. And I love that your shortbread doesn't have any weird ingredients. I wonder if I can make millet flour in my blender so I can try them, they look so good :)

ah. helen... as always, stunning stunning images! and the berries look absolutely delicious.summer brings back a lot of memories for me as well.in japan, we have snack time. everyday at 3 'clock we eat snacks. during this season after school we would had shaved ice daily.

i'm getting nostalgic. i love that about you, helen! you bring back so many memories i had from my home away from home.

Homemade sorbet...what a treat! And so appropriate for the weather we've been having here in Georgia lately. Hot, humid days that make you wilt as soon as you open the door and step out. Yes, a cold berry sorbet would be perfect just about now.

Wow, this looks just delicious and I just love the pictures! Do you have any tips for making homemade frozen yogurt without an ice cream maker? I've tried over and over, but it ends up freezing too solid every time.http://curlygirlkitchen.blogspot.com/

Hi, visiting from South Korea. I've recently discovered your blog and i'm in love with it. The way you celebrate and appreciate your life and people around you just inspires me and make me look around. Of course, i love your recipes and the photos. I'm so excited about the sorbet and just waiting to try it after my final exam's over!

I've been making lemon sorbet recently for the first time and it worked out really well. Now your berry sorbet will be the next one in line. I can;t wait to try your gluten-free vanilla cookies eith millet fliur. In my brain they are already saved as milli vanilli shortbreads....

Love your blog. The photography is beautiful and your writing is heart warming. Your Mixed Berries Sorbet with Vanilla Shortbread Cookies makes me yearn for summer here in Australia. Your book "Plate to Pixel" is in the mail and I can hardly wait for it to arrive.

I am at my happiest when I gather people I love and respect around food. I know that'd make my grandmother smile.--- So beautiful! This just made me shed a few tears- reminds of my grandmother as well who will be leaving her earthly life soon. She is a true Southern hostess!

I too love turning summer fruits into sorbets! It's so simple, yet the results are so elegant. And seeing this made me realize that in all of my gluten-free baking, I've never tried making shortbread cookies! I'm definitely putting these on my kitchen to-do list. Thanks.

This is my husbands department. He considers himself master of the ice cream maker. I'm going to have to nudge him in the sorbet department since I like that better than ice cream. Your sorbet is such a strong, vibrant beautiful color! I think I am now missing your mother too!

Hello dear,I've posted the photo of your book just bought linking you:http://www.flickr.com/photos/dolcifusa/5818409733/in/photostream(I will post into my blog too in the next posts)I love it, I've started to read it as I got it from the courier.Hugs,Veronica

Love the colors in this. I just finished your book yesterday and I'm seeing things with wide eyes today -- very inspiring! I love how you write about your conversations with your Mom, it feels like I'm part of them. Big hugs.

Hi. I love your blog and your photography - these photos look mouthwateringly good. I mentioned your post and linked to your blog in my most recent blog post (at http://somesomeandsome.blogspot.com/2011/06/seven-randoms-blog-posts-ive-enjoyed.html). I've not used any of your photos or text in the post, but just wanted to check that you are okay with what I've done?Thank you,Becky

I had to read out loud to my Hungarian boyfriend your explanation about French-style desserts (yoghurt and fruit)as it provided much needed support for the idea of simple desserts. I too have grown up with yoghurt/fruit as a dessert during the week and a more elaborate Sunday pudding. A Sunday thing, therefore special and looked-forward to. Not a feeling I want to let go of, even in this cake-loving country that is Hungary!

Thank you so much for the sorbet recipe. So simple. So delicious. I made my very first batch of sorbet using fresh local strawberries and frozen wild blueberries from Maine. It was amazing. Thanks again.

Looks Amazingly Delicious, When i use to live at home in summer (in Australia) my mum started by making icecream with just frozen fruit especially mango, and banana and berries in a blender with soy milk a little crushed ice and some honey - Theeeen we got a champion juicer and they are sooo easy you just push the frozen fruit through and it comes out like sorbet its amazing and sooo yummy and best of all good for you!Also crystlized giner and passionfruit frozen into ice cube trays adds great flavor as well.I cant wait to have an oven again and be able to cook some of your delicious looking meals and i really love and admire all your photography work. Keep posting :.) x Rachel, ITALY